Pour-Over Techniques | Three-Stage Method, Stirring Method, Single-Pour Method, Drip Method, and Three-Temperature Method

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Today we introduce common techniques for pour-over coffee:

Several common techniques include: Single-stream pour, Three-stage method, Stirring method, Point-drip method, Volcano pour, Meteor pour, Kawano pour, Zigzag pour, Three-temperature method, and many more.

With such diverse pour-over schools, the goal is singular: to obtain a unique, excellent cup of coffee while enjoying the fun of experimentation. Making delicious pour-over coffee at home is actually quite simple. By mastering some key techniques and essential points, you can also create a delicious cup of pour-over coffee.

Three-Stage Pouring Method

This involves segmented extraction, dividing one portion of water into three stages for pouring.

Suitable for light roast, medium-light roast, and medium roast coffee beans.

The segmented extraction method of three-stage pouring:

Advantages: It offers richer layers than single-stream pour, clearly distinguishing the front, middle, and back-end flavors of the coffee. The approach involves increasing water amount each time after blooming, typically pouring when the coffee liquid is about to drop to the surface of the coffee bed, using small, medium, and large water flows for three-stage extraction.

Disadvantages: It has relatively high requirements for water flow rate and volume.

Taking Yirgacheffe Kochere as an example:

Using [Three-Stage Pouring Method] + V60 dripper

15g of coffee, water temperature 88.9°C, grind size 3.5

Water-to-coffee ratio close to 1:15

35g of water for blooming, bloom time 32s

Segmentation: Pour to 110ml, pause, then slowly pour to 228ml

Stirring Bloom Method

Suitable for extremely light roast, light roast, and light-medium roast coffee beans.

European-American stirring method: Using a [stirring stick] for cross-stirring during the blooming stage, this is also a branch of the three-stage method. It was developed as a pour-over technique after 2012 World Brewers Cup champion Matt Perger. This approach can effectively enhance the release of aromatic substances from coffee beans, amplify the flavor advantages of coffee beans, and enhance the coffee's mouthfeel without making it too thin.

The stirring method has high requirements for coffee bean quality. If using inferior coffee beans, it will amplify their undesirable flavors. Additionally, the stirring bloom method is more suitable for brewing light roast coffee beans, often using a finer grind size to increase the water contact area of the coffee grounds and improve extraction rate. The disadvantage is that it's relatively difficult to control the degree of stirring. Too much stirring can result in harsh acidity, while prolonged stirring leads to bitterness. The stirring force must also be gentle.

What does it mean to make a small hole in the center of the coffee bed before pouring water for blooming? The purpose is actually quite simple: because there's more coffee powder in the center, this is done to concentrate the water flow and distribute it evenly. Of course, this isn't absolutely necessary - using the impact force of the water flow during pouring can also achieve this purpose.

However, if the stirring degree is not well-controlled, over-extraction can easily occur. This approach can effectively enhance the release of aromatic substances while also having significant effects on highlighting flavor characteristics.

Taking Panama Geisha "Floral Butterfly" as an example:

Using [Stirring Method] + V60 dripper

15g of coffee, water temperature 88°C, grind size 3.5

Water-to-coffee ratio close to 1:15

Bloom for 30 seconds (light-medium roast)

And stir with a wooden stick for 10 seconds during blooming,

Then continue with spiral pouring

Single-Stream Method

Suitable for medium roast or darker roast coffee beans.

Its meaning is that after blooming, only one uninterrupted pour is made, hence the name.

After blooming, one uninterrupted pour allows the coffee grounds to continuously soak in water, with the retained liquid fully releasing aromatic substances from within the coffee grounds. The water flow rate continuously increases, and before the water level overflows the dripper, the water flow is reduced.

This technique mainly controls the amount of water poured and the flow rate issue, achieving extraction of all stages while maintaining balance. Inappropriate pouring methods can disrupt the overall balance of the coffee.

This approach primarily maintains harmonious flavors and balance. The disadvantage is that if the pouring technique is not well-controlled, water may pass through the filter paper at the edges where there's no coffee powder, causing the brewed coffee to have a watery taste.

Taking Jamaica Blue Mountain as an example, using [Single-Stream Method] + Flannel filter

25g of coffee, water temperature 85°C, grind size 4.5 (small Fuji grinder)

Water-to-coffee ratio close to 1:10

40g of water for blooming, bloom time 20s

Japanese Drip-By-Drip Pouring Method

Suitable for medium roast, medium-dark roast, and darker roast coffee beans.

The water flow of drip-by-drip pouring is gentler, minimizing disruption to the coffee bed, reducing convection, and increasing soaking time. Coffee made with this Japanese technique has high body, high sweetness, rich smoothness, and distinct texture.

Since the pour-over kettle needs to output water in a drip-by-drip state, it's suitable to choose a flattened wide-mouth spout or a wide-mouth gooseneck kettle.

The advantage of this type of pour-over kettle is the high controllability of water flow thickness, better adapting to the drip-by-drip pouring method. Paired with Kono's conical dripper, its ribs stop at less than half the height of the dripper. This design allows the filter paper to fully adhere to the cup wall after absorbing water, greatly limiting the exhaust space. This method is more suitable for medium-dark roast or darker roast coffee beans.

When we start pouring, we use drip-by-drip pouring to increase soaking time, allowing the coffee grounds to fully expand at a low water-to-coffee ratio without producing any off-flavors. Afterwards, we use fine and coarse water flows to extract the floral and fruit aromas from the front-end of the coffee. The entire process takes approximately 4-5 minutes.

Taking Mandheling as an example:

Using [Drip Method] + KONO dripper

18g of coffee, water temperature 83°C, grind size 4 (small Fuji grinder)

Water-to-coffee ratio close to 1:13

Bloom for 2-2.5 minutes

Extraction time 4 minutes

Three-Temperature Pour-Over Method

Suitable for light roast and medium roast coffee beans.

During the brewing process, three different temperatures are used for brewing, with segmented extraction.

The advantages of [Three-Temperature Pour-Over Method]: It can extract a light roast coffee with sufficient aroma, full sweet and sour sensation, and long aftertaste. Segmentation and temperature reduction can, to some extent, fully express the layering and fullness of the coffee, avoiding the bitter and astringent taste caused by over-extraction due to smart cup immersion extraction or slow filtration.

The first large-volume pour uses very high water temperature. Because high water temperature helps to fully extract the aroma from the coffee.

The second large-volume pour reduces the water temperature to between 88-93°C. The higher the water temperature, the higher and brighter the coffee's acidity; the lower the water temperature, the more obvious the coffee's sweetness. Pour until reaching 200cc (approximately 200g).

When the second pour is nearly finished dripping, lift the smart cup, the switch will stop the water flow and cease filtration, then remove the lower pot.

Taking Ethiopian washed beans as an example:

Using [Three-Temperature Method] + Smart dripper

Coffee weight: 16g, water amount: 240cc

First pour (blooming): Water temperature—close to boiling; time 30s

Second pour (filtration): Large-volume pour, water temperature still close to boiling

Third pour (filtration): Water temperature reduced to between 88-93°C, large-volume pour, until reaching 200cc

Fourth pour (immersion): Water temperature reduced to between 80-85°C, pour 40g and soak for 20s

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